Purple sweet potato and chestnut glutinous rice balls (with chestnut and banyan filling recipe)

Overview

The finished picture has slight color difference due to lighting reasons. It is for reference only. Please ignore the color. Autumn is the season for harvesting chestnuts. One day I went to the supermarket and saw a lot of chestnuts, so I bought them home and made this glutinous rice dumpling with great interest. It takes two days, because whether the chestnut filling or purple sweet potato puree is made the day before, it cannot be used directly when it is hot. It needs to be cooled before it can be used, so everyone still has to control the temperature and time by themselves.

Tags

• snacks
• chestnut
• clear water
• edible oil
• glutinous rice flour
• purple sweet potato
• white sugar

Ingredients

Steps

1. 1 After buying the chestnuts, wash and drain them. After the water on the skin is fully evaporated, make a vertical slit on the skin and put it in the microwave for 2-4 minutes, depending on the size of your chestnut. Then it is easy to peel it.

2. 2 Crush the peeled chestnuts with your hands, put them in a pot, add an appropriate amount of water and bring to a boil over high heat.

3. 3 After boiling, turn down the heat and simmer for about 40-50 minutes. During this period, if you find that the water is almost dry, you can add boiling water and continue to cook. When the chestnuts are cooked, turn off the heat.

4. 4 Put the chestnuts and water into a blender and puree until smooth.

5. 5 Add an appropriate amount of oil to the pot. The amount of oil is about a quarter of the volume of the chestnut filling. If there is less oil, the chestnut filling will be powdery and difficult to form. Of course, too much oil is not suitable. The specific amount is that the chestnut puree and oil can be fully mixed.

6. 6 Pour the chestnut puree from before into the pot and stir well with the oil.

7. 7 Add appropriate amount of sugar. Adjust the sweetness according to your personal preference, and add a little salt to enhance the flavor.

8. 8 Cook over high heat until the chestnut puree begins to bubble, then turn down the heat and simmer slowly. After the chestnut puree is bubbling, stir it constantly with a spatula to prevent it from sticking to the pot (a silicone spatula is easier to use)

9. 9 Keep stirring until the chestnut puree becomes condensed and very viscous, as shown in the picture, then turn off the heat and remove from the pot.

10. 10 Place in a bowl and let cool until set aside.

11. 11 It is recommended to put it in the refrigerator overnight and then take it out, it will be easier to shape. Roll the chestnut stuffing into balls of about 3-4 grams each.

12. 12 After buying the purple sweet potato, wash it, slice it, steam it and mash it into puree. It is recommended to use a blender because purple potatoes are not as easy to crush as sweet potatoes or potatoes.

13. 13 After the purple sweet potato puree is cooled, add glutinous rice flour. The amount (volume) ratio is approximately purple sweet potato: glutinous rice flour = 1:1.5/2. In short, you need to add more glutinous rice flour, otherwise the outer skin will not have the texture of glutinous rice.

14. 14 After mixing the glutinous rice flour and purple sweet potato to this extent, you can start kneading the dough with your hands. The purple sweet potato puree is very dry, so you need to add an appropriate amount of warm water to knead the dough.

15. 15 Knead the dough until it turns light purple, and it should not stick to your hands. The dough should not be too dry, otherwise the dough will easily crack. Leave the kneaded dough for about ten minutes before you can use it

16. 16 Divide the dough into dough balls of about 15 grams, cover with plastic wrap and set aside.

17. 17 Knead a groove in the dough and put in the chestnut filling you kneaded previously.

18. 18 Slowly close the mouth, then gently pinch it with your hands a few times to smooth out the marks at the mouth, then put them in the palm of your hand and gently round them.

19. 19 Place the rolled glutinous rice balls on the plate. Since I don’t like the way the glutinous rice balls will flatten when they come into contact with the plate, I seal two pieces of clean T-shirts that I don’t usually wear on the tray with plastic wrap, and then cover them with a layer of plastic wrap so that the glutinous rice balls won’t deform when placed on them.

20. 20 Put the prepared glutinous rice balls in the refrigerator to freeze (my refrigerator is -19 degrees Celsius, so it takes about 2 hours to freeze), and then package them for easy access later

21. 21 Cook the glutinous rice balls - after the water boils, add the glutinous rice balls and cook over medium-high heat for about 5 minutes. Of course, you can cook it longer if you like it softer.

22. 22 Taking it out and putting it in milk is a good choice. The water used to cook glutinous rice balls will turn blue-green. I don't like it because it looks too much like dark cooking, so I just take out the glutinous rice balls and pour away the water.